↞ recipe box start page
Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups flour
1/2 cup confectioners sugar
Pinch table salt
12 tbsp cold unsalted butter, cut into 12 pieces
Filling
4 large eggs
3 large egg yolks
1 cup sugar
Pinch salt
1 tbsp grated lemon zest plus 2/3 cup juice from 4 lemons
2 tbsp unsalted butter, cut into 2 pieces
2 tbsp heavy cream
Confectioners sugar
For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and down gently with a measuring cup to form an even layer. Bake until light golden brown, 15 to 20 minutes.
For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. (The lemon curd is done when dragging a finger through the curd on the back of a spoon leaves an empty trail behind.) Press through fine-mesh strainer to remove the lemon zest into medium bowl. Stir in butter and cream.
Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners sugar before serving.)
view more member recipes
LEMON SQUARES
view my recipes
print
save
Category: Bars
Prep Time: Cook Time: Total Time:
Crust
1 1/4 cups flour
1/2 cup confectioners sugar
Pinch table salt
12 tbsp cold unsalted butter, cut into 12 pieces
Filling
4 large eggs
3 large egg yolks
1 cup sugar
Pinch salt
1 tbsp grated lemon zest plus 2/3 cup juice from 4 lemons
2 tbsp unsalted butter, cut into 2 pieces
2 tbsp heavy cream
Confectioners sugar
For the crust: Adjust rack to middle position and heat oven to 350 degrees. Line 8-inch-square baking pan with aluminum foil, leaving overhang on all sides.
Pulse flour, sugar, and salt in food processor 2 to 3 times. Add butter and pulse until mixture resembles coarse meal (some pea-sized pieces of butter will remain) and will stick together if squeezed into ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan and down gently with a measuring cup to form an even layer. Bake until light golden brown, 15 to 20 minutes.
For the filling: While crust is cooling, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8 to 10 minutes. (The lemon curd is done when dragging a finger through the curd on the back of a spoon leaves an empty trail behind.) Press through fine-mesh strainer to remove the lemon zest into medium bowl. Stir in butter and cream.
Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then, using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners sugar just before serving. (Squares will keep in airtight container in refrigerator for 3 days. Redust with confectioners sugar before serving.)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Lemon Squares
by sgre52160
Crust 1 cup sifted cake flour 1/4 cup confectioners sugar 2 oz cream cheese 3 tbsp vegetable oil Filling 3 egg whites 3/4 cup sugar 1 1/2 tbsp grated lemon zest 2 tbsp flour 1/2 tsp bakin
by sgre52160
Crust 1 cup sifted cake flour 1/4 cup confectioners sugar 2 oz cream cheese 3 tbsp vegetable oil Filling 3 egg whites 3/4 cup sugar 1 1/2 tbsp grated lemon zest 2 tbsp flour 1/2 tsp bakin
Macadamia Nut Lemon Squares
by sgre52160
1 cup flour 1/3 cup softened butter 2 eggs 1 cup brown sugar 1/4 tsp baking powder 1 tsp vanilla 1 cup chopped macadamia nuts 3/4 cup granola-type cereal 3/4 cup powdered sugar 1 1/2 tbsp. le
by sgre52160
1 cup flour 1/3 cup softened butter 2 eggs 1 cup brown sugar 1/4 tsp baking powder 1 tsp vanilla 1 cup chopped macadamia nuts 3/4 cup granola-type cereal 3/4 cup powdered sugar 1 1/2 tbsp. le
Creamy Lemon Squares
by sgre52160
Crust 12 lemon creme-filled sandwich cookies, finely chopped, about 1 1/2 cups 3 tbsp butter, melted 1 lemon Filling 2 lemons 1 (2.9 oz) pkg lemon cook and serve pudding and pie filling (not i
by sgre52160
Crust 12 lemon creme-filled sandwich cookies, finely chopped, about 1 1/2 cups 3 tbsp butter, melted 1 lemon Filling 2 lemons 1 (2.9 oz) pkg lemon cook and serve pudding and pie filling (not i
Lemon Cheese Squares
by sgre52160
15 whole graham crackers, broken in half 2 (8 oz) pkg cream cheese, softened 2 cups cold milk 2 (6 serving) pkg instant lemon pudding 1 (8 oz) container whipped cream, thawed 1 (21 oz) can bluebe
by sgre52160
15 whole graham crackers, broken in half 2 (8 oz) pkg cream cheese, softened 2 cups cold milk 2 (6 serving) pkg instant lemon pudding 1 (8 oz) container whipped cream, thawed 1 (21 oz) can bluebe
Lemon Squares - Easy
by sgre52160
1 pkg yellow or lemon cake mix 1 egg 1/3 cup oil 1 (8 oz) pkg cream cheese, softened 1/3 cup sugar 1 tbsp lemon juice Mix first 3 ingredients together with a fork until crumbly. Take 1 cup ou
by sgre52160
1 pkg yellow or lemon cake mix 1 egg 1/3 cup oil 1 (8 oz) pkg cream cheese, softened 1/3 cup sugar 1 tbsp lemon juice Mix first 3 ingredients together with a fork until crumbly. Take 1 cup ou
view more member recipes